"REAL" ITALIAN BOLOGNESE SAUCE

Categories Tomato

Number Of Ingredients 20

1/4 pound bacon
1 medium onion
1 stalk celery, finely chopped
1 stalk carrot, finely chopped
4 cloves garlic or 2 tsp garlic from a jar
4 tablespoons butter
3 tablespoons olive oil
1 pound ground beef
1/2 to 3/4 pound ground pork - sausage is not as good
can beef consomme
1 cup dry white wine
can S&W Italian Style crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 - 1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk (2%)
1 pound pasta

Steps:

In a Dutch oven or medium sized pot, heat butter and olive oil over medium heat until butter begins to froth.
Add onion, celery, carrot, garlic and bacon.
Cook until onions are translucent. (8-10) minutes
Remove fat from bacon.
Chop lean portions of bacon into small pieces and return to pot.
Add ground beef and ground pork and cook until no longer raw
Raise heat and add wine and consomme
Cook sauce until wine and consomme are mostly evaporated
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes and nutmeg
Cook for 20 minutes
Add crushed tomatoes and bring to a boil, then set to simmer
Let sauce simmer (very slowly) partially covered for about 2-4 hours (the longer the better)
Stir occasionally to prevent sticking
About 5 to 10 minutes before serving , add milk
Cook pasta to your liking and add sauce
Sauce may be frozen for up to 2 months